Table 2.
Effect of bacterial inoculation on root length (cm) of wheat under different concentrations of NaCl
| Strainsa | No Salt | 80 mMNaCl | 160 mMNaCl | 320 mMNaCl |
|---|---|---|---|---|
| 1 | 4.34±0.04b | 4.32±0.09a | 3.30±0.13a | 0.96±0.04a |
| 2 | 3.78±0.06c | 3.81±0.05c | 2.20±0.05d | 0.25±0.02d |
| 3 | 3.45±0.06d | 2.92±0.06d | 2.76±0.07c | 0.57±0.03c |
| 4 | 4.32±0.06b | 4.09±0.05b | 2.87±0.06b | 0.71±0.04b |
| 5 | 4.77±0.06a | 4.42±0.06a | 2.95±0.05b | 0.89±0.03a |
| Control | 3.71±0.03c | 2.39±0.04c | 0.52±0.03c | 0.0e |
Strains: 1, Halobacillus sp SL3; 2, Bacillus pumilus SL32; 3, Bacillus sp SL35; 4, Bacillus sp J8W; 5, Bacillus halodenitrificans PU62. *Values (mean ± SD * r=2) with the same letters are not significantly different at p ≤ 0.05. Control, sterile water. Values are mean of 50 seeds for each treatment in two independent experiments.